Wash the eggplant and cut it in half, then slice as shown in the image.

Pan-fry the eggplant on both sides until golden brown without adding oil.

Cook the bacon in another pan, remove excess oil with a paper towel, and cut into small pieces.

Place aluminum foil on a pan and arrange the cooked eggplant slices neatly.

Spread 4-5 tbsp of pizza sauce evenly on the eggplant slices. Adjust the amount based on the saltiness of your sauce.

Top with mozzarella cheese, cooked bacon, sliced cherry tomatoes, and drizzle olive oil.

Cover the pan with a lid and cook on low heat until the cheese melts.